Leatherby's was great today was my son's birthday they allowed us to use 2 Groupon thank you Groupon also thank you Leatherby's ice creamery

Ahmanal D.

Verified

Report|a month ago

Wonderful family environment! Great food, service was a little slow! Would most definitely go again!

Mary W.

Verified

Report|a month ago

Their hot fudge is the best!

Heidi T.

Verified

Report|a month ago

It is for dining-in only so you can't go in and get ice cream cones to-go. However, with my 3 kids, we ordered a large sundae and split it which worked just fine.

Mayra J.

Verified

Report|2 months ago

Best Caramel and Hot Fudge EVER!!!

Tammy F.

Verified

Report|2 months ago

Yummy ice cream, family friendly environment!

Richard J.

Verified

Report|2 months ago

The best ice cream shop around! Their sundaes are to die for.

Su L.

Verified

Report|2 months ago

One order of the specialty ice creams can be shared amongst 2-4 people.

Erika C.

Verified

Report|2 months ago

Go there to enjoy your favorite shake, meal or ice cream. Their service is excellent!!

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From Our Editors

Every day since “Daddy Dave” Leatherby Sr. and his wife, Sally, opened the first Leatherby’s Family Creamery 30 years ago, the shop has been churning out fresh ice cream layered in sweet sauces straight from the candy kettle. Milk, cream, and sugar form the base of Leatherby’s more than 45 flavors, which range from staples such as chocolate and strawberry to more exotic varieties including mocha almond fudge and spumoni. Inspired by family recipes that date back a half-century, these frosty treats come in cones, shakes, malts, and sodas, as well as in heaping sundaes and banana splits, the largest of which tips the scales at 54 ounces. Leatherby’s menu has expanded over time, and includes savory options such as sandwiches, burgers, soups, and salads.

"The look of sheer JOY! All of Soph's dreams came true tonight, courtesy of her Auntie Renee who told her she could order anything she wanted off of the Leatherby's menu🍨🍧 #auntieknowsbest #namesake #nobananasplease"

"The look of sheer JOY! All of Soph's dreams came true tonight, courtesy of her Auntie Renee who told her she could order anything she wanted off of the Leatherby's menu🍨🍧 #auntieknowsbest #namesake #nobananasplease"

Groupon Guide

Sacramento has become known as America's capital of farm-to-fork cuisine, and it’s easy to see why. Consider the geography surrounding the city: a whopping 70% of the land is either agricultural, forest, or open space, including the Sierra Nevada foothills and the Capay Valley. That means there are 7,000-plus acres of local farms that Sacramento restaurants can partner with to make farm-to-fork dishes. Many of these Sacramento farms still ship their products across the country, but regional restaurants have capitalized on an opportunity that's pretty much a chef's dream: pick up fresh produce in the morning, and serve it for lunch and dinner. Oliver Ridgeway is the executive chef at Grange Restaurant, a prominent restaurant in the city's farm-to-fork scene. He first made connections with growers at local farmer’s markets, and now he visits mosts of the farms he buys from regularly. "Local food tastes better," he says. "They pick it, you eat it the next day. Simple." But Ridgeway doesn't buy from local farms just because of the fresh taste. He's passionate about supporting a community, not to mention supporting a better environment. "Farmers work really hard to produce amazing ingredients that will supply our local restaurants, which helps the local economy," Ridgeway says. "It's great for our future. By supporting the farmers now, we will ensure the next generation is set up with nutritious and delicious food." Ridgeway gave us some of his recommendations for farms that grow the best organic produce in Sacramento. And, of course, he also clued us in on some places to eat in Sacramento where the chefs are dedicated to the farm-to-fork concept.Heirloom Tomatoes from Watanabe FarmsChef Ridgeway loves all the farms he works with, but one of his favorite relationships is with Heidi Watanabe of Watanabe Farms, who helps supply the restaurant with different produce year-round. “She grows pristine produce,” he says. “She specializes in heirloom tomatoes that are some of the best I have ever tasted!”Kale from Capay OrganicCapay Organic grows 130-plus fruit and vegetable varieties in the Capay and Imperial Valleys, on certified organic land. Green, red, and lacinato kale is grown year-round, along with other greens such as rainbow chard. The farm supplies to more than a dozen local restaurants, including Farmhouse Inn. There's a good chance you'll come across their produce in a main course such as Farmhouse’s roasted breast of guinea hen with grilled asparagus, leek potato puree, and celery soubise.Honeyloupe from Full Belly FarmFull Belly Farm grows many different varieties of melons perfect for late-summer snacking. Along with fresh watermelons in all colors and sizes, the farm produces honeyloupe, a sweet mix between a cantaloupe and honeydew with smooth, pale skin. Look for the farm’s melons at stores and markets around the city, and at Gather Restaurant in nearby Berkeley, where it’s served in the melon gazpacho.Farm-to-Fork Meals at Downtown Sacramento RestaurantsAside from Grange, locals and visitors alike can enjoy a farm-to-fork meal at these downtown Sacramento restaurants: Ella Dining Room and Bar: New American and French-style cooking made with seasonally and regionally sourced ingredients thanks to the Selland Family’s 20-year relationship with local farmers and ranchers. Kru: Chef and owner Billy Ngo prepares inventive Japanese dishes with the help of locally sourced ingredients. The Porch Restaurant & Bar: Chef Jon infuses Southern dishes with a Californian approach, using strictly local ingredients to make watermelon salads, skillet cornbread, and other regional classics.

This is one of the most popular merchants on Groupon and is highly recommended by customers

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Sun-Wed

11:00 AM - 11:00 PM

Thu

Closed

Fri-Sat

11:00 AM - 11:59 PM

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